1 1/4 Cup Maple Cream Sandwich Cookies, crushed (measure as crumbs)
3 Tbsp Butter, melted
1/2 Cup Toasted Pecans, finely chopped
Preheat oven to 200'
Mix all three ingredients and press into the bottom of a greased 9" spring-form pan. Bake 20 minutes and remove allowing the crust to cool completely, the crust will only be partially baked at this point.
24 oz Cream Cheese, softened
14 oz Sweetened Condensed Milk
1 Tbsp Vanilla Bean Paste
1/2 Cup Sour Cream
Preheat oven to 300'
Beat the cream cheese and maple cream together until fluffy. Then beat in milk and individually add the eggs, once mixed well add the vanilla paste and sour cream. Once ingredients are mixed well pour batter over the partially baked crust and bake for 60-70 minutes. Allow cheesecake to completely cool.
Chocolate Maple Ganache
1 Cup Heavy Cream
8 oz Semisweet Chocolate
2 Tbsp Great River Maple Cream
1 tsp Vanilla Bean Paste
On stove top heat the heavy cream to a simmer and then remove from heat and stir in remaining ingredients. Continue Stirring until all ingredients are completely melted and the ganache is smooth. Use the ganache while the chocolate is still warm, but has begun to thicken. Reheat if it thickens to much as you work to cover the cooled cheescake.
Once the ganache has cooled we decorated the top of our chocolate covered maple cheesecake with extra pecans and maple cream cookies.